Sindh Ji RasoiA taste of home, preserved← Back to the recipe tableNeeji Palak
Everyday meals · Sindhi
Neeji Palak
from the Sindhi table.
Garlic-rich spinach with a distinctly Sindhi character, especially associated with the Thadri tradition of enjoying food cooked the previous day.
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Written recipe
A recipe to
keep close.
Written recipe adapted from the Neeji Palak chapter of the shared cookbook manuscript.
Ingredients
- 2 bunches spinach, washed and chopped
- 20–25 garlic cloves, finely chopped
- 2–3 green chillies and 1 tsp cumin seeds
- Turmeric, red chilli powder, salt, oil and lemon juice
Method
- Wash and chop the spinach, and finely chop the garlic.
- Temper cumin in oil, then sauté the garlic until golden and aromatic.
- Add chillies, turmeric, red chilli powder and salt, followed by the spinach.
- Cover and cook on low heat until tender; uncover briefly to evaporate excess moisture.
- Finish with lemon juice and serve with hot rice or roti.